Coconut and Mango Rice Pudding

[Guest guest]

Coconut And Mango Rice Pudding- Gluten Free

 

 

3/4 cup medium grain rice

one 400 ml (13 1/2 fl oz) can lite coconut milk

400 ml (13 1/2 fl oz) water

90 g (3 oz) palm sugar

1/2 teaspoon ground cinnamon

2 tablespoons (8 tsp) palm sugar, extra

1 fresh mango, cut into thin slices

splash of vegan brandy

juice of half a lime

 

 

1. Combine the coconut milk, water, sugar and cinnamon in a large

saucepan. Bring to the boil, then stir in the cooked rice. Reduce the

heat to low and simmer for 20 to 25 minutes.

 

2. Place extra palm sugar in a small saucepan; cook over medium heat

until melted. Add mango and stir to coat with the sugar. Add brandy

and flame (if desired). Stir through 4 tsp of water and the lime juice.

 

3. Place rice in serving bowls and top with the mango. Serve warm.

 

 

Serves 4.